-
1
In a metal stand mixer bowl, combine the eggs and granulated sugar. Beat well to combine.
-
2
Place the bowl on top of a small pot with 1-inch of boiling water; be sure that the bowl does not touch the water. Beat the eggs until they have tripled in size and the whisk leaves a trail, 5 to 7 minutes.
-
3
Once the eggs have tripled in size, remove the bowl from the double boiler and put on the stand mixer equipped with the whisk and beat on a medium speed until the bottom of the bowl feels cool, about 5 minutes.
-
4
Add the mascarpone and chocolate chips and mix until just combined. Refrigerate 1 hour.
-
5
Combine the boiling water, brown sugar, espresso powder, cocoa powder, and coffee liqueur. Stir until everything has dissolved. Let cool.
-
6
When the espresso mixture has cooled, dip the cookies in the liquid one at a time and line the bottom of a 9x 13-inch baking dish. NOTE: dipping the cookies makes for a wetter dessert, alternately you can brush both sides with the syrup, using a pastry brush. Use as much or as little as you like.
-
7
Spread 1/3 of the chilled mascarpone mixture over the cookies. Repeat this process 2 more times finishing with a layer of mascarpone. ** For more stability, lay the second layer of cookies in the opposite direction of the first layer.
-
8
Cover and refrigerate for at least a couple of hours and up to overnight; the longer it chills the easier it will be to slice. *I chilled overnight.
-
9
Top the tiramisu with finely grated chocolate. Cut into squares and serve.
